This is a delicious Roman Ricotta Pie.
Roman Crostata di Ricotta
- 300 gr white flour
- 400 gr sugar
- 150 gr butter
- 2 egg yolks
- Pinch of salt
- 1 lemon
- 1 orange
- 500 gr fresh ricotta
- 50 gr chocolate
- With the flour, butter, 1 egg and 2 yolks prepare a dough with a dash of salt and the zest of 12 a lemon. Let it rest for a while.
- In a tureen prepare a mixture with the ricotta (drained), sugar, egg yolks, whole egg, the lemon and orange zest, a dash of cinnamon and a cup of rhum.
- Roll out the dough into a deep round buttered dish leaving a bit of a medium border around the edges and a bit for the top striped crust and pour in your filling.
- Brush the top crust strips with egg wash and cook on medium heat 180°C until the crust is a light brown.
Accompany with a sweet spumante like l'Asti.